Three Cheese & Rocket Flatbread

An absolutely divine flatbread filled with 3 cheeses and peppery rocket leaves. A perfect accompaniment to a meal or to have with nibbles - hot straight from the oven!

This recipe uses 250g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

20-30mins (plus 20mins proving time)
Makes 8
Suitable for home freezing


  • 250g Juvela Gluten Free White Mix
  • 1 tsp salt
  • 1 tsp dried yeast (supplied with Mix)
  • 1 tbsp vegetable oil
  • 125-150ml warm water
  • 25g Parmesan cheese, grated
  • 75g mature cheddar cheese, grated
  • 75g gorgonzola cheese, roughly crumbled
  • 50g rocket leaves
  • Olive oil, for brushing
  • Method

    1. Before you start, preheat 200ºC/400ºF/Gas Mark 6.
    2. In a large bowl, mix together the Mix and yeast.
    3. Stir in the oil and sufficient water to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix.
    4. Roll the dough out thinly into a large rectangle (approx. 12”x 8” in size and ¼” in thickness). Fold over the rolling pin and transfer to a large baking tray.
    5. Along half of the length of the dough, sprinkle the parmesan, followed by the cheddar and then the crumbled gorgonzola.
    6. Top with the rocket leaves and using your fingers, gently push all ingredients into the dough.
    7. Fold the other half of the dough on top and push around the edges to seal them together.
    8. Rub the top with a little olive oil and then leave to prove in a warm place for about 20mins, then bake in a preheated oven for 20-30mins until lightly golden.